Living Plastic Free: Crackers & Rice Cakes

Written by EnviroWoman
Live Plastic-Free in 2007

You may be thinking ‘Wow, this EnviroWoman is a hardcore GRANOLA-type’. The sad reality is — I’m more of a RiceCakeChick. There’s nothing better to satisfy the munchies (and I mean that so TOTALLY NOT the way you think) then Quaker Butter Popcorn Rice Cakes. But, maybe I’ll have to resort to granola after all, ‘cuz it ain't looking plastic-pretty in the cracker aisle.

Now, I’m not a big cracker consumer. My wee cerebral capillaries take exception to anything laced with MSG and most crackers are smack-full of the stuff. But Breton’s (Originals only), all Stoned Wheat Thins and Quaker’s Butter Popcorn (YUM!)/Caramel Chip/and Chocolate Chip Rice Cakes make it through my internal MSG-screen. So do the rice cakes produced under the Safeway label, but they’re just TOO, TOO boring — even for me.

Stroll down the cracker aisle and things are pretty deceptive. Most crackers look innocent enough in their ‘come-hither’ cardboard boxes. But you can’t fool EnviroWoman, I know there’s plastic packaging lurking deep inside. Now if memory serves me, some (like Triscuits) have more of a waxy paper bag inside — gotta do some research to see if, in fact, it’s plastic coated.

Here’s the grim truth: ALL rice cakes and most crackers don’t make it through my no-new-plastic screen. This means, not a single Butter Popcorn Rice Cake is gonna pass these luscious lips o’ mine in 2007. Poop.

And here’s an even harsher reality — the only plastic-free edible in the cracker aisle are Wasa Crispbreads (Yeah, I know, I’m using the term ‘edible’ REALLY, REALLY loosely here.) You know the ones I’m talking about — looks like a healthy cracker wafer, tastes like cardboard.

Let’s see, today is January the 12th, and I’m on my third package of these little suckers and all I can say is....I CAN’T GET NO SATISFICATION.

Now, I’m okay with getting all domestic-goddess and making my own tofu burgers, but I bet even Martha doesn’t make her own crackers.

So I’m counting on YOU!

If you know of any munchie-satisfying cracker sans plastic packaging, please post a comment below. Please. I’M BEGGING YOU.

So here’s how things add up:

  • Category: Crackers & Rice Cakes
  • SAINT: WASA Crispbread
  • Price: Comparable
  • Quality: Sub-par, unless of course, you're into eating cardboard
  • SINNER: CHRISTIE Cheesebits/Premium Plus Crackers/Wheat
    Thins/Veggie Thins/Rice Thins/Triscuits (maybe)/Toppables/Ritz/Sociables/Sour Cream & Chives/French Onion/Crispers/Ritz bits, QUAKER Crispy Thins/Crispers/Tortillas/all Rice Cakes, SAFEWAY Rice Chips/Rice Cakes/Select Thin Wheat/Vegetable/Orginal/Salted Crackers/Water Crackers/Salted Crackers/Classic Snack Crackers, RED OVAL Stoned Wheat Thins, BRETON Garden Vegetable/Reduced Fat/Original/Sesame/Petite Minis, DARE Vinta/Grain First, CARRS Poppy & Sesame/Garlic & Herb/Table Wafer, GRISSOL Baguettes/Melba Toast

Lessons learned:

  • Cracker boxes are a lot like people, one must look beyond the outer packaging, because it’s what’s on the inside that counts. Ooo, how zen.
  • Sometimes it’s better to just say ‘Nope, I think I’ll pass’ instead of lowering your standards and accepting a sub-par alternative. This is true of crackers…and potential mates.
  • Money talks. Chocolate sings. Wasa sucks.
 

Comments

I've been making my own

Written by Eva (not verified)

I've been making my own crackers for years! Here's a recipe that is really easy and simple, costs WAY less than store-bought varieties, tastes great, and doesn't need to involve any plastic at all. People are always very impressed when I tell them that my crackers are homemade!

1 1/2 c Rolled oats
1 c Flour
1/2 c Wheat germ
1/2 ts Salt
1/3 c Oil
2/3 c Water

Mix dry and wet ingredients separately. Then combine them
together.

Roll out dough 1/8 inch thick onto an oiled cookie sheet.

Score and bake at 325F for 25 to 30 minutes.

I too have been making my

Written by Jody (not verified)

I too have been making my own and they are so much more flavourful than the commercial ones. So much so that many friends eat them like chips only they are baked so no guilt. They have been such a hit with visitors, local friend-chefs and the cheese shop close to my house, that I am considering making them as a side business.

I am looking for packaging that will keep them safe, are not too expensive and are enviro- friendly and am looking for any input on this.